Garlic Parmesan Chicken and Potatoes (Printable)
Tender chicken and quartered baby potatoes roasted with a garlic Parmesan herb crust until golden and crispy.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Potatoes
05 - 1.5 lbs baby gold potatoes, quartered
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
→ Garlic Parmesan Coating
09 - 5 cloves garlic, minced
10 - 1/2 cup grated Parmesan cheese
11 - 1 teaspoon dried Italian herbs
12 - 1/2 teaspoon smoked paprika
13 - 2 tablespoons chopped fresh parsley
→ Optional Garnish
14 - Extra grated Parmesan cheese
15 - Additional chopped parsley
# How to Make It:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper or grease lightly.
02 - Toss quartered potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl. Spread evenly on the prepared baking sheet.
03 - In the same bowl, coat chicken breasts with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
04 - Place chicken breasts directly on top of the seasoned potatoes.
05 - Combine minced garlic, grated Parmesan, Italian herbs, smoked paprika, and chopped parsley in a small bowl. Mix thoroughly.
06 - Sprinkle the garlic Parmesan mixture evenly over the chicken and potatoes.
07 - Bake for 40-45 minutes until chicken reaches internal temperature of 165°F and potatoes are golden and tender.
08 - For a crispier topping, broil for 2-3 minutes at the end of cooking time. Watch closely to prevent burning.
09 - Remove from oven and garnish with additional Parmesan and parsley if desired. Serve hot.
# Expert Tips:
01 -
- Everything bakes on one sheet pan so cleanup is practically nonexistent
- The garlic Parmesan crust gets perfectly crispy while keeping the chicken incredibly juicy
02 -
- Crowding the pan is the enemy here, use two baking sheets if yours looks cramped
- Broiling can go from perfect to burnt in seconds, so set a timer and don't walk away
03 -
- Pat the chicken really dry before seasoning so the coating actually sticks
- Use a microplane to grate the Parmesan fine enough that it almost melts into the crust